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Jin, S. Y. (2013). Quality characteristics and antioxidant activities of maejakgwa added mulberry leaf powder. Journal of the East Asian Society of Dietary Life. 23(5): 597-604.
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Kim, H. B. (2005). Anti-oxidative capacity analysis of water-soluble substances according to varieties and maturity stages in mulberry leaves and fruits. Korean Journal of Sericultural Science. 47(2): 62-67.
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Song, E. J., Kim, K. B., Lee, K. S. & Choi, S. K. (2010). A study on the optimization of rice pasta with addition of mulberry leaf powder. Korean Journal of Culinary Research. 16(4): 286-296.
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Yang, N. C., Jhou, K. Y. & Tseng, C. Y. (2012). Antihypertensive effect of mulberry leaf aqueous extract containing -aminobutyric acid in spontaneously hypertensive rat. Food Chemistry. 132(4): 1796-1801.
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Yuh, S. H. & Kim, A. J. (2001). Studies on chemical composition, minerals and texture characteristics pongnipgangjung. Korean Journal of Culinary Research. 7(1): 135-145.
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Kim, Y. H. & Cho, N. J. (2010). Effects of mulberry leaf powder on physicochemical properties of bread dough. Journal of Korean Food Science and Technology. 42(6): 705-713.
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Lee, H. J., Jang, J. S., Choi, E. Y. & Kim, Y. H. (2008) Anthocyanin content and color stability in black rice according to different extract conditions and selected stabilizers. Journal of the Korean Society of Food Science and Nutrition. 21(2): 127-134.
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Lee, Y. C., Oh, S. W., Han, S. B., Han, S. D. & Kang, N. K. (2002). Properties of dangmyuns using different starches and freeze dried dangmyuns. Journal of Korean Food Science and Technology. 34(1): 24-29.
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